Single infusion mash starting at 157F for one hour in 13 1/2 quarts water. Sparge with 13 1/2 quarts of 168F water pH 5.7 – 6.5. Sparge runoff should be about 1 cup every 40 seconds. Boil 10 minutes and add Willamette hops. Boil another 40 minutes and add Northern Brewer hops. Boil 10 more minutes then cool and transfer to fermenter. Pitch Wyeast 1968 or other British ale yeast and ferment between 65F and 70F. Package and condition for at least one month before consumption.

Boil 5 gallons of water for 10 minutes then allow to cool to 180F. Dissolve acid blend and yeast nutrient in water then stir in honey until completely dissolved. Cool to 80F and pitch yeast. Ferment at 70F-80F until fermentation is complete (usually months). Keg and force carbonate and add more honey if desired to sweeten to taste.

1.5 ounces Northdown pelleted hops 7.6%AA. Mash at 156F and sparge with 3.6 gallons 168F water. Top up to 6.5 gallons for one hour boil. Add hops for last 35 minutes of boil. Cool, transfer to primary fermenter and pitch with Wyeast 1968 London Ale yeast and ferment at 68F.